A quick note before we get to the recipe: these patties are basic for the reason they can be used in many different ways. You can easily customize them. I will probably use some for taco “meat” later this week, and I’ll probably use some as “meat” for a spaghetti type sauce. I wanted to have something basic and easy to make so I can have it on hand in case I needed to make something quickly. These patties also freeze fairly well, but they will be crumblier once thawed out.
Ingredients:
2 cups cooked green/brown lentils (I cooked mine in Better than Bullion’s vegetable base)
1 1/2 cups cooked quinoa (Again, cooked in Better than Bullion’s vegetable base)
1/4 cup vital wheat gluten
2 tbsp oil of choice
salt and pepper to taste
Method:
Mash the lentils most of the way, leaving some for texture. Stir in the quinoa, gluten, oil, and salt and pepper if using. You can also use a gluten free binder if you’d prefer. The gluten just helps hold the mixture together. Measure out 1/3 cup portions onto a parchment lined baking sheet and form into rounds. Bake at 375* F for 12 minutes, then flip and finish baking for another 7-10 minutes until both sides are slightly golden and the patties don’t squish when lightly pressed. Cool completely on a wire rack for maximum crispiness. Store in the fridge for up to a week, or freeze for up to a month.
Dressing for the salad above (not pictured, it wasn’t pretty):
2 tbsp peanut butter
1 tbsp maple syrup
2 tsp Sriracha hot sauce
2 tsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1/4 tsp ground ginger
dash each of garlic and onion powder, black pepper
Splash of water to thin it out if desired
Whisk all ingredients together in a small bowl and pour over the salad.
salisbury.fake 